Gnocchi Potato Salad with Green Beans & Quinoa
Prep time
Cook time
Total time
This warm salad uses store-bought gnocchi as a neat alternative to traditional potato salad. The green beans and quinoa make it healthy, not to mention colorful!
Recipe type: Main, Side, Salad
Serves: 4-6 sides
  • ½ cup red/brown quinoa, rinsed and drained
  • 500g gnocchi (make sure it’s vegan) (or 4 cups of cubed, boiled potatoes)
  • 2 cups green beans, de-stemmed and cut in half
  • ⅓ cup green onions, sliced
  • ¼ cup fresh dill, finely chopped
Creamy Dijon Dressing
  • ⅓ cup extra-virgin olive oil
  • 1 tbsp vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp maple syrup
  • ¼ tsp salt
  1. In a large bowl, whisk together the ingredients for the Creamy Dijon Dressing. Set asside.
  2. Add quinoa to a saucepan with 1 cup water, cover and bring to a boil. Reduce heat to simmer, and cook, covered for about 20 minutes.
  3. Bring a large pot of water to boil. Drop in the gnocchi and cook until they rise to the surface, about 2-3 minutes. Leaving the water boiling, use a slotted spoon to remove the gnocchi from the surface and into a medium bowl. Drain the gnocchi of any excess water and place them into the bowl with the dressing.
  4. Add the green beans to the boiling water and cook until tender but still crisp, about 5 minutes. Drain beans and add them to the gnocchi.
  5. Add the quinoa to the gnocchi. Stir in the green onions and dill and serve.
Recipe by Vegangela at